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| Appetizers |
| Endive with Blue Cheese 3 oz Cream cheese 3 oz Bleu cheese 3 Tablespoons Unsalted butter 1/4 cup Whipping cream 2 large bunches Belgian endive paprika Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve. Makes about 2 dozen appetizers Brie Raclette Similar to the Suisse Raclette, but with the Brie substitution. Makes 4 Servings 1 1/2 pounds Brie, rind removed 1 1/2 pounds small new potatoes, or boiling potatoes cut into 1-inch pieces 1 1/2 pounds broccoli, thick stems removed, tops cut into florets 1 1/2 pounds mushrooms, halved or quartered if large 2 tablespoons cooking oil 1/2 teaspoon salt 1/2 cup cocktail onions 1. Heat the oven to 400°. Cut the Brie into thin slices and divide the cheese among four small ovenproof dishes or ramekins. 2. Put the potatoes in a large saucepan of salted water. Bring to a boil and simmer for 10 minutes. Add the broccoli florets to the pan and simmer until the potatoes and broccoli are tender, about 5 minutes longer. Remove the broccoli with a slotted spoon and drain on paper towels. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle. 3. Meanwhile, toss the mushrooms with the oil and salt. Put the mushrooms on a baking sheet and roast until browned and tender, turning once, 10 to 15 minutes. Remove the pan from the oven and then turn the oven off. 4. Put the dishes of cheese in the oven and leave until the cheese just melts, 5 to 10 minutes. Meanwhile, pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates. Serve each portion of melted Brie immediately, along with the vegetables for dipping. Brie and Red Pepper Mini-Quiches This elegant appetizer is a delicious combination of three wonderful flavors - brie, red pepper and bacon - in a delicate pastry crust. Simplify things by using prepared tart shells. The remainder of the recipe takes only minutes to assemble ready for the oven. 36 baked tart shells 2 Tbs. butter 3/4 cup finely chopped sweet red pepper 1/2 lb. brie cheese, cut into small cubes 10 slices bacon 3 eggs 1 1/3 cups whipping cream salt cayenne pepper In skillet, melt butter; sauté red peppers until softened. Spoon into tart shells; top with cheese, then bacon. In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells; bake in 350F oven for 10 to 15 minutes or until filling is firm. Serve immediately. Makes 36 appetizers Make Ahead Tip: Tarts can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375F oven for 10 minutes or until heated through. Bacon Wrapped Olives 12 large stuffed olives Cream cheese or cheese spread, at room temperature 6 slices bacon, cut in half Split olives in half, fill with a small amount of cheese and press back together. Wrap in bacon and broil until crisp. Serve with picks. Bacon-Wrapped Dates A combination that reminds me of bacon touched by the syrup from your French Toast. A classic combination. 1/2 lb. bacon 24 dates 24 whole salted cashews [or other favorite nut] 1. Cut the bacon strips in half. Lay a date and a cashew in the middle of each half. Roll the bacon up, around the date and nut and secure with a toothpick. 2. Place on a foil lined half-sheet pan and broil until the bacon is crisp. Drain on paper toweling and serve Ham Pate En Croute Ham Pate En Croute is a hollowed out loaf of French bread which is stuffed with a ham pate mixture. It is ideal for serving at a cocktail party or to take on a picnic. The pate also makes a delicious filling for regular sandwiches or spread for crackers. 1/2 cup butter, softened 2 cups ground cooked smoked [or boiled] ham 1 Tablespoon. grated onion 1 teaspoon crushed garlic 3 Tablespoons heavy cream 2 teaspoons strong prepared mustard 1 teaspoon dry mustard 2 Tablespoons chopped parsley 2 Tablespoons chopped chives 1/2 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 1 loaf French bread Put butter in the small bowl of an electric mixer and beat at high speed until very light and fluffy. While mixer is running, gradually add ground ham, a little at a time. Beat thoroughly after each addition and scrape side of bowl with a rubber spatula as necessary. When ham-butter mixture is thoroughly combined, add onion, garlic, heavy cream, prepared mustard and dry mustard, parsley, snipped chives, pepper and Worcestershire sauce. Beat again, scraping side of bowl as necessary, until mixture is well combined and almost smooth. Remove bowl from mixer and scrape off beaters. Cover bowl tightly with plastic wrap and place in the refrigerator until it is firm enough to spread. This should take several hours. [If desired, this much can be completed 1 day in advance]. Using a large bread knife, cut the ends off the loaf of French bread; reserve. Using a long slender knife, cut out and remove soft insides of bread, leaving a shell that is about 1/4 inch thick. [Soft insides can be dried and used later for bread crumbs]. Stand bread upright on one end. Using a spoon, gently push ham mixture into hollow crust, packing it firmly and filling it completely. Replace ends of bread and wrap in aluminum foil; refrigerate for several hours or until bread is cold and can be sliced easily. Bread can be stuffed with ham mixture up to 24 hours before you plan to serve it. To serve: Cut bread into slices about 1/3 inch thick. Makes 1 loaf, 18 slices. TIP: Don't let the ham pate mixture get too firm before stuffing in loaf. It should be soft enough to mold itself into the contours of the loaf. If in doubt, it is better to stuff the loaf with too loose a mixture than too firm. Spinach Artichoke Dip Some Spinach Dip recipes can be SO complicated, mine is easy and delicious! 1 cup Hellmann's mayonnaise 1 cup Sour cream 1 cup grated parmesan cheese 1 14 oz. can Reese artichoke hearts, minced 1 10 oz. package Bird's Eye frozen spinach, thawed, squeezed dry freshly ground black pepper garlic salt to taste 2 to 3 drops Tabasco sauce Preheat oven to 350 Combine all of the ingredients in an oven proof dish, mix well. Bake ˝ hour or until bubbly. Serve with tortilla chips and salsa and sour cream for additional dipping. Party Cheese Ball Friends rave over this easy to make and delicious party favorite 16 oz. cream cheese, at room temperature 8 oz. Extra Sharp Cheddar Cheese 2 tablespoons chopped pimiento 2 tablespoons chopped white onion 1 teaspoon Worcestershire sauce 1 teaspoon Vermouth 1 teaspoon freshly-squeezed lemon juice pinch of cayenne pinch of salt 1 cup Pecans, chopped Beat the cream cheese and cheddar cheese with an electric mixer until well-blended. Mix in all remaining ingredients, except Pecans. Cover and refrigerate for several hours, or overnight. Shape the cheese mixture into a ball, then roll it in the pecans. Serve with an assortment of crackers. Note: You may substitute finely chopped parsley, or chopped toasted almonds for the pecans. Cheesy Shrimp Canapés This is an easy make-ahead: toast circles early in the day, mix topping, and refrigerate. Put together and pop in broiler as guests arrive! Makes: 20 10 slices white bread 2 Tablespoons butter 1/2 teaspoon thyme leaves 6 ounces cooked shrimp, cleaned and chopped 1/2 cup shredded Swiss Cheese 1/3 cup mayonnaise 1/2 cup fresh bread crumbs 1/4 teaspoon salt, or to taste Dill weed Preheat oven to 400 Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. [Reserve scraps for breadcrumbs]. In small saucepan, melt butter and add thyme. Brush bread circles with this mixture. Place on a cookie sheet and bake 10 minutes, until golden. Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on each. Sprinkle with a pinch of dill and place under broiler for about 3 minutes. Tom's Spinach Balls These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes. Makes: 6 to 8 dozen 2 [10-ounce] packages frozen spinach 2 cups herb-flavored stuffing mix 1 large onion, finely chopped 6 eggs, well-beaten 3/4 cup melted margarine 1/2 cup grated Parmesan cheese 3/4 Tablespoon Cayenne pepper to taste 1 1/2 teaspoons garlic salt 1-2 teaspoons Creole Seasoning [optional] Preheat oven to 325 Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. Cheese and Shrimp Dip 7 oz. Edam Cheese 6 oz. salad shrimp 1 Tablespoon finely chopped green onion 1 Jalapeno chile pepper, seeded, chopped Heat oven to 375. Remove wax from cheese; cut cheese into small pieces. In small bowl, combine all ingredients; mix well. Spoon into 1 quart baking dish. Cover. Bake 375 for 15 minutes, till cheese is melted. Serve warm with vegetables, crusty bread, or tortilla chips. 1 1/4 cups. Tom's Tuna-Olive Butter Dried chili and capers enliven a rich tuna and olive spread for serving on warm toast rounds. This recipe halves easily. 2 6 oz. cans tuna, drained 1/2 tsp. coarsely ground pepper 3/4 cup unsalted butter 2 Tablespoons chopped capers 1/2 cup whipping cream 1/2 cup chopped parsley 1 teaspoon Dijon mustard 1/2 cup chopped pimiento-stuffed olives 1 small dried hot red chili, finely crushed Place tuna in food processor or blender. Cut butter into pieces and add to tuna with cream, mustard, chili, and pepper. Process until mixture is smooth. Turn into bowl; blend in capers, parsley and 1/4 cup of the olives. Spoon into crock or bowl. Cover; refrigerate until mixture is firm and flavors are well blended, 2-3 hours or overnight. Remove from refrigerator about 30 minutes before serving. Garnish with remaining olives before serving. 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